Ingredients

Directions

Have a 10-cup mold ready.

Put gelatin in a medium bowl, add boiling water and stir until gelatin dissolves. Cool to room temperature.

Put cranberries (if using frozen cranberries, don't thaw), orange and sugar in food processor; process until very finely chopped. Pour into a large bowl. Stir in celery and walnuts, then gel­atin. Pour into mold.

Cover and refrigerate 24 hours until firm enough to unmold, or up to 3 days.

Up to 5 hours before serving: Dip mold up to rim in warm, not hot, water about 10 seconds. Tip mold to check that gelatin is re­leased. Invert serving plate over mold. Invert mold and plate together and shake gently from side to side until gelatin drops from mold. Repeat if necessary.

Refrigerate until serving, then garnish.

Tips & Techniques

Can be made up to 3 days ahead. Leave in mold, cover and refrigerate. Unmold on serving platter up to 4 hours ahead. Refrigerate. Garnish just before serving.